Moroccan Stew

Morrocan Veggie Stew

This is a recipe I copied down from my mom who had it in some Mediterranean diet book. I looked it up a few years ago and couldn’t find it. It totally rocks, btw. Based on the tagine kind of flavoring. I remember cooking this and eating it for lunch for a week. I’d look forward to that little bowl of veggie soup because the flavors are just so yummy.

Morrocan Vegetable Stew
In large saucepan (soup kettle) saute:
– 1 egg hardboiled, and chopped up
– 1 small onion quartered
– 4 cloves of garlic, minced
– fresh lemon, chopped *

When brown, stir in:
1 t ground cinnamon
3/4 t cumin
1/4 t turmeric
1/4 t ground cloves
1/4 t cayenne
1/4 t pepper
the recipe
Cook for 2 minutes, then add:
3 c tomatoes, chopped
3 m zucchinis, sliced
2 m sweet potatoes, 3/4 ” slices, with skins
1 bell pepper, 3/4 ” slices
1 C sliced celery
1 15 oz garbonzo beans, drained
1 15 oz red kidney beans, drained
1/2 C chicken broth
salt to taste

Heat to boiling. Simmer until veggies are tender.
Stir in 2 T parsley, minced.

340 calories
12 g fat
5 g sat. fat

*Tangy lemons. Preserved lemons in the Bella Cucina line from Bellissima! Inc., Atlanta, are a blend of lemons, lemon leaves and Kalamata olives packed in salt brine. Jill Sheehan of Bellissima! says these are a Mediterranean condiment, originally from Morocco. “After you scoop out the lemon pulp, the sweet, tangy rind is used to enhance stews, roast chicken, pasta, pesto and other dishes,” she says. (from: article on pickled lemons)

Moroccan book...Sadly giving most of it away for book club, since we’re reading a book about a pilot flying from France to North Africa. Oh well!